Chicken Stir-Fry with Thai Peanut Sauce


  • ⅔ cup creamy, low-salt peanut butter
  • 1 cup hot water, divided
  • ¼ cup brown sugar
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon red curry paste, or more to taste
  • ¼ cup canola oil, divided
  • 1 ½ pounds boneless chicken breasts, cut into 1/2-inch cubes
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic, or more to taste
  • 1 cup broccoli florets
  • 1 large carrot, cut into thick strips
  • ½ cup halved green beans
  • ½ cup sliced zucchini
  • 1 small onion, sliced
  • ½sweet red pepper, thinly sliced
  • 3scallions, sliced
  • ½ cup unsalted, dry-roasted peanuts, divided
  • ½ cup chopped fresh cilantro, divided
  • 1lime, cut into wedges
  • 1 pinch red pepper flakes, or to taste(Optional)
  • Directions

  • Step 1

    Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sauce, rice vinegar, and curry paste together in a bowl. Set peanut sauce aside.


  • Step 2

    Heat 2 tablespoons oil in a deep skillet or large wok over medium-high heat. Add chicken, ginger, and garlic. Saute, stirring constantly, until chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Remove chicken from skillet and set aside.

  • Step 3

    Pour 2/3 cup hot water into skillet. Add broccoli, carrot, and green beans. Cover and steam for 2 minutes. Remove vegetables from skillet and reserve steaming liquid in a bowl.

  • Step 4

    Add 1 tablespoon oil to skillet. Add zucchini, onion, and red pepper; stir-fry for 4 minutes. Return steamed broccoli, carrots, and green beans to the skillet. Add remaining oil, if needed. Continue cooking until vegetables are tender but still crisp, 3 to 5 minutes more. Reduce heat to medium-low.

  • Step 5

    Return cooked chicken to skillet. Add peanut sauce, scallions, 1/3 cup peanuts, and 1/3 cup cilantro. Stir thoroughly and heat through, 1 to 3 minutes. Add reserved steaming liquid to thin sauce, if necessary.

  • Step 6

    Garnish with lime wedge and remaining peanuts and cilantro. Sprinkle with red pepper flakes.

  • Cook's Note:

    Use coconut oil in place of canola, if you prefer.

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